Beetroot Garlic Lemon Rasam – Immunity Boosting Soup Vegan | How to make Beetroot Rasam | Instant Rasam Recipe Without Dal – This is a delicious, healthy rasam that’s super easy to make, looks stunning and marries the earthy sweetness of beetroot with the light aromatics of Indian flavours.
Editor’s note: This post was originally published in June 2015 and has been updated with Video and replaced with better edited pictures for comprehensiveness and freshness.A soup or rasam can do what a medicine never can – soothe and relax you when you’re down with cold, cough and fever. It’s by far the most comforting food, which is healthy and delicious too. Usually beetroot is taken as salads, sometimes as a soup or fry, stuffing in parathas etc.. But today I’m going to present you a healthy and delicious Beetroot Garlic Lemon Rasam, the immunity boosting soup! This is an instant rasam recipe, a food for cold, cough & fever, very essential & helpful especially during this COVID time!
Health Benefits & few facts about Beetroot:
We all know that beetroot is good for health, especially for haemoglobin deficiency. Beetroot is rich in nutrients like calcium, potassium, iron, folic acid, and anti-oxidants. It also has natural properties of cleaning the kidneys and gall bladder. Beetroot is good for the health of the heart as it contains soluble fibre, which can help to reduce high blood cholesterol levels.
Like many modern vegetables, beetroot was first cultivated by the Romans. By the 19th century it held great commercial value when it was discovered that beets could be converted into sugar. Today, the leading commercial producers include the USA, Russia, France, Poland and Germany. Many classic beetroot recipes are associated with central and Eastern Europe including the famous beetroot soup known as borscht. Beetroot’s earthy charm has resulted in its ubiquitous influence on fashionable menus and recipes. Its delicious but distinctive flavour and nutritional status have escalated it to the root you can’t beat! Click here to know more about this veggie.
This delicious, healthy Beetroot Garlic Lemon Rasam is super easy to make, looks stunning with deep red colour and marries the earthy sweetness of beetroot with the light aromatics of Indian flavours. Even beetroot-phobes will love this!
Off to the recipe for Beetroot Garlic Lemon Rasam!!
Easy Steps to follow for
Beetroot Garlic Lemon Rasam Recipe
- Wash, peel and chop beetroot into small cubes.
- Microwave chopped beetroot cubes in 2 cups of water along with a pinch of salt for 5 to 8 minutes.
- The beetroot cubes must be cooked well. It’s fine if there is a light crunch in the veggie.
- Drain the liquid from the microwaved beetroot pieces to use for rasam.
NOTE: I have used the beetroot cubes to make Beetroot Porial, which I will be sharing in the next post.
- Blend ingredients under “For the powder” into a coarse powder. See recipe card at the end of the post.
- Transfer the ground powder to a saucepan.
- Add the drained liquid from beetroot cubes to the saucepan.
- Add 2 more cups of water.
- Boil the contents on medium heat until froth starts forming on the top and just starts to boil. This may take around 10 to 12 minutes. Turn off the heat.
- To temper, heat a pan with oil over medium heat and add all the ingredients under “To Temper” in the given order. Once the mustard seeds splutter, turn off heat and transfer it to the rasam.
- Transfer to a serving bowl, garnish with coriander and squeeze some lemon juice once the rasam cools down. Adjust salt after adding lemon.
- Serve beetroot garlic lemon rasam with hot steaming rice and potato fry, any other vegetable fry or just an omelette on the side. Today I’m serving along with rice and the beetroot porial that I prepared with the left out boiled beetroot cubes. I also had some as a soup……… Slurpp!!!
- 1 Large Beetroot Washed, peeled and cut into small cubes
- 4 Cups Water, Divided Microwave or Cook beetroot pieces on stove top
- A pinch of Salt
For the powder:
- 1 tsp Black Pepper
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 3 Red Chilies
- 4 Garlic Pods With peel
- Few Curry Leaves
- 2 tbsp Coriander Finely chopped
- 1 tsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 Red Chilli
- Few Curry Leaves
- A pinch of Asafoetida
- Required Salt
- 1 tbsp Coriander Finely chopped (for garnish)
- Microwave chopped beetroot pieces in 2 cups of water along with a pinch of salt for 5 to 8 minutes. The beetroot pieces must be cooked.
- Drain the liquid from the beetroot pieces and set aside to use to make rasam.
- Blend ingredients under “For the powder” into a coarse powder and transfer it to the cooking vessel.
- Add the drained beet liquid from above to the vessel. Add 2 more cups of water.
- Boil the contents on medium heat until froth starts forming on the top and just starts to boil. This may take around 8 to 10 minutes. Turn off the heat.
- Heat a pan with oil over medium heat and add all the ingredients under “To Temper” in the given order. Once the mustard seeds splutter, turn off heat and transfer it to the rasam.
- Transfer to a serving bowl, garnish with coriander and squeeze some lemon juice once rasam cools down or lukewarm.
- Adjust spice levels with red chillies to suit your taste.
- You can increase of decrease water quantity by 1 cup to make rasam more or less concentrated.
- You can also add 1 inch ginger piece too the rasam powder mix & crush for another variation.
- Replace lemon with tamarind for a different variation.
- Do not overcook the rasam, as it will change the taste and become bitter. Do not boil for more than 2 minutes once it comes to rolling boil.
- Adjust salt finally after adding lemon juice.
- Do not reheat after adding lemon, it becomes bitter. So always serve with hot rice.
- You can also puree some cooked beetroot cubes and add to the rasam while boiling.
Few popular Rasam & Soup recipes from blog:
- Pepper Rasam
- Moong dal rasam
- Chicken rasam
- Drumstick Rasam
- Pumpkin carrot soup
- Pachi Pulusu (Raw Rasam)
- Mixed Vegetable Sambar
Many more to come!!…..STAY TUNED!!
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